Jalapeno Spiked Cherry Preserves Recipes

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CHERRY JALAPENO MEXICAN PORK

A sweet and tangy sauce simmers with pork for over an hour. Jalapeno added at the end helps add a little kick. Serve alone or over rice or noodles.

Provided by throwrox

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15



Cherry Jalapeno Mexican Pork image

Steps:

  • Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
  • Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
  • Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 17.4 g, Cholesterol 75 mg, Fat 21 g, Fiber 2.4 g, Protein 19.5 g, SaturatedFat 7.2 g, Sodium 68.2 mg, Sugar 12.4 g

1 tablespoon olive oil
1 onion, chopped
1 large green bell pepper, chopped
1 bunch green onions, chopped
1 jalapeno pepper, chopped
4 large cloves garlic, minced
2 ½ pounds boneless country-style pork ribs, cut into 3/4-inch pieces
1 ½ cups fresh sweet cherries, pitted and cut into quarters
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon onion powder
3 tablespoons honey
salt and pepper to taste

JALAPENO SPIKED CHERRY PRESERVES

I can not wait until fresh cherries hit our markets up here!!! This recipe was in the Cooking Light Magazine this month!! I make a cream cheese...appetizer with cranberry sauce...I can't wait to try it with the cherry preserves instead!

Provided by katie in the UP

Categories     Spreads

Time 1h30m

Yield 4 cups

Number Of Ingredients 11



Jalapeno Spiked Cherry Preserves image

Steps:

  • Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam).
  • Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
  • I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes!
  • Times are estimated.

Nutrition Facts : Calories 573.5, Fat 0.7, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 145.6, Fiber 6.7, Sugar 135.2, Protein 2.8

2 cups sugar
1 1/2 cups water
2/3 cup cider vinegar
1/2 teaspoon ground cinnamon
1 dash salt
1 dash ground cloves
1 dash ground nutmeg
1 1/2 teaspoons ground ginger
4 jalapenos, sliced (seeds and all)
2 lbs sweet cherries, pitted and coarsely chopped
1 large granny smith apple, cored and chopped

JALAPENO SPIKED CHERRY JAM, HONEY SWEETENED

Make and share this Jalapeno Spiked Cherry Jam, Honey Sweetened recipe from Food.com.

Provided by yogiclarebear

Categories     Cherries

Time 1h20m

Yield 4 oz jars, 12 serving(s)

Number Of Ingredients 13



Jalapeno Spiked Cherry Jam, Honey Sweetened image

Steps:

  • Make calcium water, from box of Pamona's. Put ½ tsp white calcium powder and ½ cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
  • Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover jar rims. Bring water to a boil, turn down heat, and let jars stand in hot water to sterilize.
  • Using a food processor, process the cherries in small (4 or so) batches so they are slightly chunky, not liquid. Process the jalapenos and the lime juice to very fine.
  • Combine all ingredients except for honey and pectin ingredients in a medium saucepan with a lid.
  • Put 4 ½ tsp of calcium water into the saucepan. (Prepared from the box of Pamona's.).
  • In a separate bowl, thoroughly combine ½ cup honey and 3 ½ tsp pectin. (From the box of Pamona's.).
  • Bring ingredients in saucepan to a boil, reduce heat, stir and simmer for about 5 minutes.
  • Using a rubber spatula, add honey/pectin to saucepan and stir vigorously for 1-2 minutes. Return saucepan to a boil. Remove from heat, and use spatula to skim and remove excess foam.
  • Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to ¼" of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.
  • Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
  • You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.

Nutrition Facts : Calories 97.8, Fat 0.2, Sodium 14.1, Carbohydrate 25.3, Fiber 1.9, Sugar 22.2, Protein 1

1/3 cup cider vinegar
1/2 teaspoon ground cinnamon
1 dash salt
1 dash ground cloves
1 dash ground nutmeg
1 teaspoon ground ginger
4 jalapenos, sliced (I removed 1/2 the seeds)
2 tablespoons lime juice
2 lbs sweet cherries, pitted
1/2 cup honey
1/2-1 teaspoon stevia (optional)
1 box pamona's universal pectin
48 ounces canning jars (12 @ 4oz each)

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